Chile-Glazed Chicken On Hominy Polenta

Prep Time
Cook Time
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"We enjoyed this dish and a different way to serve chicken. We served the sauce separately, that way people can add as much as they choose. Recipe source: Bon Appetit (December 2008)"

Original recipe yields 4 servings


  • Serving Size: 1 (326.9 g)
  • Calories 478.5
  • Total Fat - 19.7 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 134.6 mg
  • Sodium - 435.1 mg
  • Total Carbohydrate - 32.9 g
  • Dietary Fiber - 1.6 g
  • Sugars - 8.7 g
  • Protein - 41.5 g
  • Calcium - 80.3 mg
  • Iron - 2.9 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

In a saucepan bring broth and chiles to a boil; cover; reduce heat and simmer 5 minutes. Transfer mixture to a blender; add honey, vinegar, and cumin. Blend until smooth, thinning with broth by tablespoons as needed for thick sauce. Season with salt and pepper. Transfer to a bowl and rinse out and reserve blender.

Step 3

In a skillet over medium heat melt 2 tablespoons of butter. Sprinkle chicken with salt and pepper and add to skillet; saute until brown (3-5 minutes per side). Transfer skillet to oven and roast chicken until cooked through (8-10 minutes).

Step 4

Meanwhile using a blender blend hominy with juice until coarsely chopped (5 seconds or so); drain well. Stir hominy and 3 tablespoons butter in a saucepan over medium heat until heated through (2 minutes). Mix in half of the cilantro. Season with salt and pepper.

Step 5

Spoon hominy onto plates; top with chicken, then sauce and the remaining cilantro.

Tips & Variations

No special items needed.